Bourbon Chicken Liver Mousse

Bourbon Chicken Liver Mousse

By David Mechlowicz, Director, Food and Beverage – Food Network

This easy-to-make appetizer goes great with grilled bread, crackers and crudite. The bourbon ramps up the richness of the chicken livers. Serve with flaked sea salt and pickled onions or fruit preserves.

Servings: 3 cups

Prep Time:10 minutesCook Time:10 minutesReady In:20 minutes

Ingredients

10 tablespoons Maker’s Mark® Bourbon

6 tablespoons olive oil

3 pieces shallots, peeled and sliced thin

5 cloves garlic, sliced

1 pound chicken livers, cleaned

4 tablespoons unsalted butter

2 tablespoons sherry vinegar

Pinch sugar

Salt and black pepper

Instructions

Heat a large skillet over medium high heat and add 3 tablespoons of olive oil.

Add the shallots and garlic, season with salt and sauté until translucent, about 3 minutes.

Remove the pan from the heat and deglaze with 4 tablespoons of Maker’s Mark® Bourbon; carefully ignite the pan to burn off the alcohol.

Keep the pan on heat until the flame goes out. Transfer the cooked shallots and garlic to the bowl of a food processor or blender.

Return the skillet to high heat and add another 3 tablespoons of olive oil.

Pat the chicken livers dry and season well with salt and pepper.

Add the chicken livers and cook until slightly brown, about 1 minute on each side.

Remove the skillet from the stove and deglaze with another 4 tablespoons of Maker’s Mark® Bourbon.

Carefully ignite the pan again and cook until the flame has disappeared.

Place the chicken livers and cooking liquid into the food processor/blender with the shallots and garlic.